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Gunnar and Raven's Burgundy Sauce
December 17, 2014

So I was hearing so much about burgundy mushrooms but didn't want to wait 9 hours to try them so I thought this would be a nice compromise. The sauce was nice and turned into a thick gravy but I quickly realized that the mushrooms should have been browned first. I ended up having to simmer the while thing for almost 3 hours to brown the mushrooms. Used as a topper for roast or steak it's not bad, but I wouldn't recommend it for a stand alone side.

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